Boz. A drink worth trying. Boza drink and its secrets Boza drink Bulgaria

In Bulgarian grocery stores, you can often find plastic bottles with a brown thick liquid. This is bose. Such a bottle costs less than a leva.

Boza is a lightly fermented drink made from grain products with a maximum alcohol content of 1.0%. Bashkirs, Kirghiz and Tatars should know what kind of drink it is and how it is prepared. And for Russians, I would draw an analogy with "oatmeal jelly" from fermented oatmeal. This is a simple and rough comparison.

I don't like boza or this oatmeal jelly equally. I don't understand and dislike the taste of these products. Although they say that Bosa is useful.

Boza is different, it is made from both millet and oats, corn, rye and wheat with the addition of sugar. Boza also happens with the addition of cocoa - this can be seen from the color, it is very dark.
It is known that the Bosa came here from Asia together with the Proto-Bulgarians, and the "golden age" of the Bosa fell during the reign of the Ottoman Empire. By the way, it is also popular in Turkey.

In the Bulgarian town of Radomir, there is even a monument to the bozadzhiy - the maker of the bosa.
In 2009, a former Sophian built a bose workshop in the US state of Illinois.

By the way, there is a direct connection between the bose and the Russian word "buzz". In other nations, this drink is called buza and earlier it contained more alcohol (4-6%). So, a person who got drunk with buza could start smoking, that is, buzzing 🙂 do not drink boza

How much does a Bosa drink cost (average price per 1 liter)?

Boza, a Turkish drink, is considered by some to be the very first beer. Be that as it may, in ancient Egypt and Mesopotamia, this kind of drink was known precisely in this capacity. A bose drink was prepared from malt bread, which had to be mashed in water and then left to ferment. In addition to the above method, the Boza drink, known to the ancient Turks living in Central Asia, was made using cereals (in particular, corn, oats, barley and rye).

In the days of Ottoman Turkey, the Boza drink was very loved and would have remained so if it were not for the dexterity of entrepreneurs who increase the demand for their products. Cunning manufacturers added a significant dose of opium to the Bosa drink - the finished mixture even had its own name - "Tatar Bosa"). Under the reign of Selim II, the situation assumed full imperial proportions, so the authorities had to respond by ordering a ban on the drink of bose.

In addition, under Mehmed IV, along with all alcoholic beverages, bose was once again subjected to the Prohibition. However, a little later, more than a thousand people were already engaged in its production, who prepared the bose drink in their shops and immediately sold it. By the way, the great popularity of this low-alcohol drink is evidenced by Evliya Celebi (a famous Turkish traveler), who noted that the Boza drink surpassed even tea in demand, being sold at every corner and, due to its nutritional value, widely used by the Turkish army.

Regarding the taste of the bose drink, we can say that it is somewhat sour and quite strongly resembles beer. The alcohol content in it is low: depending on the region of production, the strength of the bose drink varies between 2-6%. In fact, it is prepared quite simply: the grain is peeled, soaked, calcined in a pan, then laid out on large trays and left to cool. Then the cooled grain is sieved and mixed with a small amount of sugar and water.

This is the basis for the Turkish drink Boza. In the next step, the mixture is poured with some old bosa and left to ferment. The readiness of the drink is indicated by air bubbles that appear on the surface.

It is worth noting that the Bosa drink is very healthy even despite the alcohol content in its composition. First of all, its beneficial properties are due to the presence of the main vitamins - A, E, B and C, as well as lactose acid, which is formed during the fermentation of raw materials. In addition, the Bosa drink is considered a ready-made sports nutrition, because in terms of the content and concentration of substances valuable for the body, it is ideal for people who are active in physical activity.

Boza drink calorie content 45 kcal

The energy value of the Bose drink (Proportion of proteins, fats, carbohydrates - bzhu).

Boza - this fermented drink is especially common in the Balkans. Albania is considered to be the birthplace of the Bosa. During the Ottoman Empire, starting from the middle of the 16th century, boza began to be banned - initially during the time of Selim II, due to the fact that opium (“Tatar boza”) was added to it, and then under Mehmed IV, as part of a general ban on alcohol. However, the Turkish traveler Evliya Celebi describes bose as an extremely popular drink, noting that there were about 300 shops selling it in Istanbul, and that bose was widely consumed in the Turkish army due to its nutritional value. In the 19th century, Albanians became the main boza makers in Istanbul, and the shop of Hadji Ibrahim and Hadji Sadyk, founded in 1876, still exists today.

Bosa recipe #1

- 600 g oatmeal

- 100 g butter

- 30 g of yeast

- 50 g wheat flour

- 500 g sugar

- 6-7 liters of water

COOKING METHOD:

Pour the flakes with cold water and leave to swell for 30 minutes, then strain, drain the water, put the flakes on a baking sheet, dry in the oven and grind into flour. Combine wheat and oat flour obtained, add boiling oil, pour in two cups of boiling water and mix until a homogeneous doughy mass is formed. After that, close the dishes with a lid and stand for 30 minutes, then dilute the mass with two liters of warm boiled water. When the mass has cooled to room temperature, add yeast diluted in water, a glass of sugar and leave to ferment for two hours. Then dilute with the remaining warm boiled water, mix thoroughly and strain. Add the remaining sugar to the strained bose and put in a warm place. The finished bose is a thick drink of the color of baked milk with a sour taste.

Bosa recipe #2

– 325 g ground wheat (bulgur)

– 4 liters of water

- 2 tbsp. flour

- 450 g sugar

- 125 g yogurt

- 2.5 g yeast

- 5 g vanilla

- 9 g cinnamon

COOKING METHOD:

Rinse the bulgur, sift and put in a large saucepan, then add 12 cups of water and keep covered overnight at room temperature. After that, cook on low heat for about two hours. Put in a mixer, mix and strain the mixture; put in the refrigerator. Put the strained bulgur back into the pot, add 7¾ cups of water and simmer for an hour; strain and put in the refrigerator. Pour the flour into a small saucepan, add 2/3 cup of water. Over low heat, stirring constantly, bring to a boil and remove from heat. Put and dissolve two tablespoons of sugar and after cooling add yogurt. Dissolve the yeast in a glass of warm water, wait five minutes and add to the yogurt mixture. Wait 30 minutes at room temperature. Add the mixture to the chopped bulgur. Wait 1-2 days at room temperature. Stir occasionally. Add vanilla and remaining sugar, stir until sugar dissolves. Serve with cinnamon. This mixture can be refrigerated for 2-3 days.

Bon appetit!

It was quite difficult for me to find the right recipe for the national Kyrgyz dish. In the piggy bank of Turkic cuisine, Kyrgyz manti are also more common. "Boman-boza" is something between yeast khoshans and manti. I characterize them as follows: large round steamed dumplings made from unleavened yeast dough with meat filling. In the classic version, boman-boza is made from lamb and fat tail. I propose to replace the lamb with beef, and the fat tail with beef fat.

To prepare the filling, take the products from the list.

The basic dough for boman bose is a mixture of unleavened dough with yeast. knead in water with the addition of chicken eggs, flour and salt. Let him rest in the fridge. knead with dry yeast with the addition of water or milk, flour, salt and vegetable oil. Let it come up warm for an hour. You can also use ready-made unleavened and yeast dough for pizza or pies.

Unleavened dough must be drowned in yeast. Mix well - at least 10 minutes, until smooth. Difficult, but possible. All the charm of the Kyrgyz large dumplings is in the unleavened yeast dough.

After kneading, the finished kolobok must be given time for proofing - at least 30 minutes.

At this time, prepare the filling. Twist the beef and fat in a meat grinder or cut it finely with a knife.

Chop the onion into cubes.

Add salt and black pepper to the mince. Grind the peppercorns in a mortar.

Add the onion to the bowl with the mince.

Mix the stuffing thoroughly. Before sculpting the boman-boz, add cold boiled water to the minced meat, and then mix everything again.

From the dough we will form mini-balls, depositing them on a table powdered with flour.

Roll the balls into thin cakes. In the center they should be denser than along the edge.

Place the meat filling in the center of each tortilla. Do not forget to mix the minced meat with water before sculpting. Then our dish will turn out especially juicy.

We make large dumplings from the dough with the filling. In the classic version of the boman-boza, they have a rounded shape without a hole in the dough.

Our dish is steamed. Grease the grid of the pressure cooker with grease. We will place our blanks in it. Boil water in the main pot. Let's place mantovarnye grids one on top of the other. Let's cook a boman-boza in 30 minutes. The water must be actively boiling.

Kyrgyz dish is ready! Serve boman-boza to the table with tomato sauce.

Many tourists who come to Bulgaria or Turkey (especially Istanbul) want to try Boz by all means. Indeed, the Boza or Buza drink is very popular among the local population. Why?

Boza - what is it?

The name Boza, strange at first glance, means an ordinary mash, well known to every Russian. It is a fermented product of millet, wheat or corn, containing a minimum concentration of alcohol. By the way, the Russian word to buzz came from the word booza (boza), because the recipe for this drink was brought with them to ancient Russia by the Tatar-Mongolian troops. By the way, in the Ottoman Empire, the Turkish drink Boza was very popular among the local population, but banned by Sultan Mehmed IV in the process of fighting against the alcoholization of the vast empire.

Today, the Boza drink is ubiquitous in the Balkans, which were part of the Ottoman Empire a long time ago. This drink with a slightly different name Boza or Buza (but with an obligatory accent on the letter "a") can be found on the shelves of rural stores in Bulgaria, Romania, Kosovo or Albania. Turkish drink Boza - what is it? you ask. Can I give it to children and drink while driving?

In general, this is a slightly fermented cooked grain. Not particularly important - wheat or oats or even a mixture of various cereals. A thick mixture of flour and water is simmered with sugar, then cooled, leaven (often yeast) is added and put in a cold place. That's the whole completely simple recipe for Boz (Boza).

The Turkish drink Bouza at Vefa Bozacisi is quite thick, although it can be drunk from a glass, visitors still use spoons. Often the drink is sprinkled with cinnamon and roasted nuts. The cost of a bose, for example, in Istanbul is from 3 to 4 Turkish liras per glass, or 9-10 Turkish liras per liter. Watch a short video to get a better idea of ​​the national food product.

Boz Recipe

As mentioned earlier, usually boza (buza) produced in Turkey or Bulgaria is based on a wheat fermentation product. This low-alcohol drink contains a lot of beneficial minerals and bacteria. In addition, Boza includes loading doses of vitamins B1-B2-B3-B6-B12 and lactic acid. An open bottle of bose (booza) should be consumed as quickly as possible so that the beneficial substances enter the body immediately.

Where to buy Boz?

It is impossible to say that Boza is sold everywhere in the Turkish drink. The thing is that the shelf life of the drink is minimal, and a license is needed for production. Yes, the drink also has a strong competitor - Turkish beer. While on vacation in Istanbul, it is better to buy a drink at the Vefa Bozacisi specialized store, which is located very close to the historical part of the city, in the Vefa district of Fatih district. It's only 20 minutes walk from the Hagia Sophia Museum.

The interior of the store is old-fashioned and has not changed for the second century. Here you can buy not only the drink boza (buza), but also several varieties of fruit vinegar, syrups, lemonade, various juices and sherbet. The owners of the store in Istanbul are especially proud of the glass from which the Boza (Buza) drink was once tasted by the President of Turkey, K. Ataturk!

The shop was opened by Hadji Sadiq Bey in 1876 when he came from Albania to Istanbul. At that time, bosa, sold everywhere, had a characteristic sour taste and light brown color. Shaping the brand, Hadji Sadiq Bey changed the fermentation process and ensured that the boza (buza) became pleasant to the taste, and its color became similar to baked milk.

After that, he organized in the basement of the house the production of his own recipe for bose, which he sold for six years, starting in 1870, peddling, bypassing the quarters of Istanbul with a copper jug. Soon everyone, from the poor to the aristocrat, was waiting for his products - the Turkish drink boza (buza). Therefore, Hadji Sadiq Bey opens the "Vefa BozacIsI" store, which is currently managed by the fourth generation of a glorious family and produces a drink boza (buza), known throughout Turkey and beyond ...